Concerned about the fat content of your family meals? Worry no more with this quick pasta recipe.
Ingredients
- 350g dried wholemeal penne pasta
- 1 tablespoon cornflour
- 1/2 cup Massel salt reduced chicken style liquid stock
- 250ml tub Philadelphia 60% less fat cream for cooking
- 2 teaspoons olive oil
- 125g 98% fat-free rindless shortcut bacon, chopped
- 250g button mushrooms, sliced
- 2 garlic cloves, crushed
- 2 green onions, sliced
- 1 bunch asparagus, trimmed, cut into 1cm-thick slices
- 3/4 cup fresh green peas
- 1/2 cup fresh flat-leaf parsley leaves, chopped
- 1 teaspoon finely grated lemon rind
Method
- Step 1Cook pasta in a saucepan of boiling water, following packet directions, until tender. Drain.
- Step 2Meanwhile, place cornflour in a bowl. Add half the stock. Stir until smooth. Add cream and remaining stock. Whisk until smooth. Heat oil in a large, deep frying pan over medium heat. Add bacon. Cook, stirring, for 4 minutes or until golden. Add mushrooms and garlic. Cook, stirring, for 5 minutes or until mushrooms are tender. Add onion and asparagus. Cook, stirring, for 2 minutes or until onion is tender.
- Step 3Add cream mixture and peas to pan. Bring to boil. Reduce heat to medium-low. Cook, stirring for 2 to 3 minutes or until thickened and asparagus is tender. Add pasta, parsley and lemon rind. Toss to combine. Season with salt and pepper. Serve.
- High fibre
- Low fat
Nutrition
2193 kj
Energy
13.2g
Fat Total
6.3g
Saturated Fat
13.3g
Fibre
25.1g
Protein
9mg
Cholesterol
328mg
Sodium
67.5g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Kim Meredith
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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